Coconut Chocolate Layer Bars

I’m excited by these bars.

You might say that I am excited by all bars, which wouldn’t be entirely wrong (remember the Lemon Bars? Or the Cherry Chew Bars? Or the Fudge-Stuffed Chocolate Cookie Brownie Bars, which I had almost forgotten about?). Yeah, I do have a thing for bars. And now I have a new one to add to the list.

True testimonial from someone other than bar-biased old me: I served these at a meeting the other day, and someone said they were the best brownies they’d ever eaten. (I didn’t have the heart to educate him on the important difference between a brownie and a bar; I just happily accepted the compliment. But we all know the difference, that’s what matters.)

If you like coconut (surely you do), chocolate (do you have a pulse?), and graham cookie crusts (who doesn’t?), then these are for you. They are easy (bonus!)- no stand mixer or food processor. No tempering. No whisking. No soft ball stage. Just a bit of stirring and spreading and baking. Amen!

Adapted from my Magic Gooey Cookie Bar recipe melded together with my Coconut Macaroon recipe…

GRAHAM CRACKER BASE:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 tablespoons butter, melted
COCONUT LAYERS:
1 can sweetened condensed milk (14 oz)
2 teaspoons vanilla
1 1/2 cups semi-sweet chocolate chips, divided into 2 batches of 3/4 cup each
2 1/2 cups Angel Flake coconut (or sweetened shredded coconut) (equal to half of a 4 oz. bag)
1 1/2 cups large flake coconut*
1. Preheat oven to 325° and line a 9 x 9″ baking pan with foil; grease lightly (especially on sides of foil). Bake for 8 minutes to crisp crust slightly.
2. Stir the vanilla into the can of sweetened condensed milk.
3. In a large bowl, pour half the sweetened condensed milk/ vanilla mixture in and add 3/4 of the chocolate chips. Microwave for 45 seconds, stirring until chocolate chips have melted into the mixture. (Microwave in additional 20-second increments if needed to melt chips.) Add 2 1/2 cups of the coconut to the bowl, and stir until combined. Spread evenly over partially-baked graham crust in pan, and smooth surface (use slightly wet hands to make the job easier).
4. Sprinkle 3/4 cup of chocolate chips over chocolate-coconut layer, and place in oven for 3 minutes to melt chips. Using a spatula or the back of a spoon, spread chocolate chips into a smooth and even layer.
5. Pour remaining half of sweetened condensed milk over chocolate-coconut layers in pan, and then sprinkle remaining 1 1/2 cups coconut overtop. Gently press coconut into surface to help adhere to condensed milk.
6. Bake for 25 minutes (until golden on top and bubbly in some areas). Cool on a rack, and chill before slicing. Store and devour at room temperature.
Tips:
- *Can’t find large-flake coconut? It’s okay. Just use the regular Angel Flake kind, or sweetened & shredded coconut. The large flake kind is really pretty, though- try to source it for your various coconut needs in life (of which I am sure there are many ).
- Want more chocolate in life? Sprinkle chocolate chips over the top of the bars before putting them in the oven. Sigh- how lovely. If you’re really psycho, sprinkle chocolate chips into the graham cracker crust as well. Over the top.
- Bittersweet? Milk chocolate? Yes, you can use either one instead of the semi-sweet.
- Use slightly wet hands to help spread the chocolate-coconut layer in step 3 above. It will make your life so much easier, which is key during baking.
- Soggy vs. crispy: if you like gooey treats, under bake these a teeny bit. (You know what’s coming… if you like crispier treats, guess what? I’ll let you figure it out.)
- E n j o y !
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June 12th, 2013 | More Sweets Please | No Comments | Tags: Brownies & Bars, Chocolate, Coconut